Pour sugar over blueberries in a bowl to make juice, mashing the berries a little. Pour off and reserve juice.

Mix gelatin with blueberry juice in a medium saucepan over low heat. Cook until gelatin is dissolved, about 2 minutes. Transfer mixture to a bowl.

Stir yogurt into the bowl with gelatin mixture. Add remaining blueberries. Pour into crust.

Refrigerate pie until set, about 2 hours.