Nowadays shortening is mostly used to describe the Crisco type stuff though not exclusively.
Like Geoff I prefer the "real" stuff.

Butter or margerine is often creamed with  the sugar or before adding the sugar (and eggs) for cakes here, sometimes cookies with softer doughs. By creaming the fat first, then altering additions of sugar and eggs you get a fluffier emulsion. (something you certainly do not want in a shortcrust, but definitely in cakes and some cookies).

Hope this helps at all.

Good luck

The use of shortening is outdated due to its Trans fat making properties. Do Not Use Shortening! Equally, don't use any margarines that have been produced with Hydrogenation either.
After 30 odd years of teaching pastry skills to young chefs (some of whom may now be working for Jamie) I find I have enough experience to warn people away hydrogenated fats.
Some newer margarines claim to be healthy options and even good for the heart. I suppose you might get good creaming properties from these.
Personally I still prefer butter. It tastes better and if you use it skilfully you can produce pastry with a short crumb and 'friability' that melt-in-the-mouth effect.
Butter we use in our cooking at home or in a good restaurant cannot be blamed for the World's heart problems.
Evidence points to the saturated fats in meat products and processed meats such as sausages and pies etc. Pies, Pastries, biscuits and cakes that we buy are often made with hydrogenated fats. These are the main culprits!
When I make pastry I try to roll it thinner and encourage the use of healthier fruit and nut fillings. We shouldn't necessarily be enjoying our grannies favourite recipes but looking to the future with our own healthier options. Granny would, I'm sure, Be proud of us.

I have obviously joined the wrong forum. Help get me out of here!

ChefCooper wrote:

I have obviously joined the wrong forum. Help get me out of here!

I'm with you on using butter.  I don't use margarine, lard or hydrogenated vegetable shortening.  I still get a good flaky crust and I have tried pie dough others made with vegetable shortening and didn't care for the flavor or texture of it.  I don't get what people are talking about when they jam a bunch of trans fat into biscuits or pie dough.  You don't need to do that.  Butter is better.