Heat oven to 375. Unroll one crust onto large baking sheet. Unroll second crust over first, matching edges. Press to seal. Roll out to about 14 inch circle. Fold 1/2 inch of the edge under, forming border, and press to seal seam. If desired, flute edge. Poke crust generously with fork.
Bake crust 20 to 25 minutes, or until golden brown. Let cool about 30 minutes.
In medium bowl, beat yogurt and cream cheese until blended with mixer on medium speed. Spread evenly over cooled crust. Spread pie filling over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.