Preheat your oven to 350°F (175°C). If using a pre-made pie crust, follow the package instructions for preparation. Bake the crust for about 10-15 minutes until golden brown.

In a large mixing bowl, combine 1 cup of vanilla yogurt, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Whisk until smooth and creamy.

Prepare your fruit purees by blending each fruit separately in a food processor until smooth. If using frozen fruit, ensure it's thawed first.

Divide the yogurt mixture in half. Stir in the strawberry puree to one half and the blueberry puree to the other half, mixing until smooth.

Layer the mixtures into the cooled pie crust, spooning dollops of each mixture alternately. Use a knife to swirl them together gently.

Spread 1/2 cup of whipped cream over the top of the pie for a fluffy finish.

Refrigerate the pie for at least 2 hours to set the filling.

Slice and serve the pie, garnishing with fresh berries or additional whipped cream if desired.