Place the contents of the 10 oz. whipped topping and the yogurt into a large bowl. Fold the two together until completely mixed. Be sure to do this step by hand with a spoon or silicone spatula and NOT with a mixer.
Fold in 2 cups of blueberries.
Spread the yogurt mixture into the prepared gluten free graham cracker crust.
If desired, top with additional fresh berries.
Cover the pie (the pie crust usually comes with a plastic lid). Refrigerate for 4-5 hours or until chilled completely.